Filled potato rolls

[Filled potato rolls]

The recipe from the program "Smak" from Gennady Vetrov, brought by me to its logical conclusion.

Filled potato rolls

5 wafer sheets Ø 28 cm
5 long thin sausages (ideally 28 cm long)
1300 gr potatoes
2 medium carrots
4 cloves of garlic
~ 50 gr butter
salt, pepper, herbs, seasonings to taste
lezon
2 eggs
3 table. spoons of milk
1 level tablespoon of starch
salt pepper

Peel potatoes, carrots, garlic. Cut the carrots into rings ~ 0.5 cm thick. Boil vegetables in salted water, drain the water thoroughly, add butter, mash in puree, season.
Spread a fifth of the hot puree on each waffle cake (the layer of puree turns out to be thin) and leave to get slightly wet (the cake should become soft). Boil the sausages. Roll each cake as tightly as possible, wrapping a sausage in the cake. Cut each roll in half.
Prepare a lion. Stir starch in milk, add eggs, salt, pepper and whisk.
Dip each half of the roll in a lezone (if you want, you can also brew it in breadcrumbs) and fry in a pan in vegetable oil over low heat.
Serve with salad or pickles.
It's sooooo tasty, satisfying and beautiful!



Possible options.
Instead of waffle cakes, you can use pancakes, instead of sausages, any filling (you can't wrap it like a sausage, so just distribute it evenly over the puree). Instead of butter in mashed potatoes, you can add pasty cottage cheese.

[Stelochka]

Finally I got to the computer.
StelochkaYesterday I was cooking Potato rolls with filling. Very tasty, beautiful.


I didn't find long nipples, because we simply don't have them. Therefore, I took two ordinary ones. And the wafer cakes are probably very thin here, they turn sour instantly. You need to immediately and not wait. Thanks for the recipe! The male half of the family appreciated it!

And the wafer cakes are probably very thin here, they turn sour instantly. You need to immediately and not wait.

Well, you must! I specially bought cakes in a Russian store, I thought they were the same as yours. I had to wait 10 good minutes until the cakes became soft.
Well done, Russenka, got out of the situation!

To health and thanks for the report!

[Stella]

Stella, I remember in childhood such cakes were smeared on the cake in the evening so that they would soak. And now, nope, I smeared it over and eat it, otherwise it will turn sour and it will be so viscous. Be-e.
And this despite the fact that I bought in a store, factory, I thought at least these production technology was observed. No one in our time can be trusted.

I have cooked more than once and will continue to cook. It is especially important when I pack my student son on the road. He takes out almost all of our refrigerator. I really liked this dish for its speed and lightness. Changed the filling a little. In the middle I put homemade chicken sausage according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=77519.0 and cheese. I always make batter on mineral water, eggs, flour and starch (I always beat the whites and introduce them separately). Taste. Thanks for the recipe!